Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken

This really has nice flavor and is so moist. I had a bit too much stuffing and so I threw the extra over some steamed zucchini and red potatoes. Yum! From Cooking Light - April 2007.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  cups water
• 1⁄2 cup sun-dried tomato, packed without oil
• 1⁄2 cup  crumbled feta cheese
• 2  teaspoons  chopped fresh basil
• 1  teaspoon  chopped fresh oregano
• 1⁄2 teaspoon  minced garlic
• 3⁄4 teaspoon fresh ground black pepper, divided
• 4 (6 ounce)  boneless skinless chicken breast halves
• 1⁄2 teaspoon kosher salt
• 2  tablespoons butter
• 1⁄2 teaspoon  grated lemon rind
• 1⁄4 cup  reduced-sodium fat-free chicken broth
• 2  teaspoons  thinly sliced fresh basil (optional)

Directions

1. Preheat oven to 425°.
2. Bring 2 cups water to a boil in a small saucepan; add tomatoes.
3. Remove from heat; cover and let stand for 5 minutes.
4. Drain and slice into thin strips.
5. Combine tomatoes, cheese, 2 teaspoons chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl.
6. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. (Not too thin though!).
7. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket.
8. Stuff 1/4 cup tomato mixture into each pocket.
9. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper.
10. Fold 4 sheets of heavy-duty aluminum foil in half crosswise.
11. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet.
12. Lay one stuffed chicken breast half on top of each portion of butter.
13. Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth.
14. Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet.
15. Bake packets for 20 minutes.
16. Remove from oven, and let stand for 5 minutes.
17. Unfold packets carefully, and thinly slice each chicken breast half.
18. Garnish each serving with 1/2 teaspoon sliced basil, if desired.